Wash the raisins, drain and pat dry. Cut remaining dried fruit into small pieces and mix with the raisins. Mix candied orange peel, candied lemon peel and orange juice into the fruit.
Leave everything covered to soak for about 2 hours.
Grease a box mould (approx. 25 cm long; approx. 1 1⁄2 l capacity) and dust with flour. Roughly chop the nuts. Let the soaked fruits drip off. Mix flour, ground almonds, baking powder, cinnamon and gingerbread spice.
Beat the butter, eggs, sugar, icing sugar and 1 pinch of salt with a hand mixer for about 4 minutes until foamy. Stir the flour mixture in portions briefly into the dough, then fold in the nuts and soaked fruits.
Spread half of the dough in the form (rest of the dough covered and put in a cool place) and bake in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 1 1⁄2 hours. Cool in the mould for approx. 15 minutes, then turn out and allow to cool completely.
From the remaining dough bake a second fruit bread in the same way.
Soak two tea towels (each approx. 47 x 58 cm) with 100 ml rum each. Wrap each fruit loaf first in a soaked tea towel and then wrap it firmly in cling film. Leave to soak for 1 to 2 days in a cool, dry place.